adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemony Sardine Pasta
Lemony Sardine Pasta
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-Minute Bright Lemon Pasta: Tangy caramelized lemons, buttery olives, and savory sardines create a quick and flavorful meal.
Ingredients:
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon red chili flakes, plus more if needed
  • 1/3 cup panko breadcrumbs
  • Salt, to taste
  • 2 lemons
  • 12 ounces of dried pasta, such as spaghetti or bucatini
  • 1 cup pitted Castelvetrano olives, chopped
  • 2 (3.5-ounce to 4.5-ounce) tins of sardines in olive oil, drained and roughly chopped
  • 1/4 cup flat-leaf parsley, finely chopped
Instructions:
  • Prepare the pasta: Boil a generous amount of salted water. Add the pasta and cook until it is firm to the bite. Drain the pasta, saving 3/4 cup of the pasta water.
  • Toast the breadcrumbs: In a skillet over medium heat, sauté olive oil, garlic, and chili flakes for 2-3 minutes until garlic is lightly golden. Reserve half for later. Add breadcrumbs to the skillet, toast for 2-3 minutes until golden brown. Season with salt and set aside on a paper towel-lined plate.
  • Prepare the lemons: Trim off the pointy ends. Slice 1 1/2 lemons thinly into 1/8-inch rounds, removing any seeds, then finely chop them. Cut the remaining 1/2 lemon into wedges for serving.
  • Enhance the lemons: After wiping the pan clean, return the garlic-oil mixture to the skillet over medium-low heat. Add the lemons and sauté for 4-6 minutes until they are soft and caramelized to a golden brown hue.
  • Add the sardines and olives to the pan and sauté over medium-high heat for 1-2 minutes, then lower the heat to low.
  • Combine: Add the pasta to the skillet using tongs, stir in 1/4 cup of pasta water, and toss until the sauce coats the noodles. Season with salt, sprinkle chili flakes if desired, then divide among bowls. Top with breadcrumbs, parsley, and a squeeze of lemon if preferred. Store any leftovers in separate airtight containers in the refrigerator for up to 2 days. Enjoy! Feel free to rate and comment on the recipe below!

Similar Recipes